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What Are the Best Tips for Baking Chicken Wings?

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  • Written By: B. Miller
  • Edited By: Andrew Jones
  • Last Modified Date: 30 October 2016
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There are many tips for baking chicken wings based on the many different taste preferences. In general, the key to baking chicken wings for many people is to make sure the chicken does not dry out in the oven, and that the skin, if left on, becomes crispy. Some people pre-cook them a bit rather than baking them the entire time, theoretically to cut down on the amount of baking time required; this may involve throwing them under the broiler for a few minutes or even putting them in some boiling water. However, this is certainly not a requirement for making chicken wings, and many people simply bake them.

For individuals who want to have crispy skin remaining on the chicken wings after they are baked, one of the best ways to do this is to ensure they are all placed in a single layer on the cookie sheet on which they will be baking. For especially crispy chicken wings, simply using dried seasonings such as garlic, onion, and pepper rather that coating them in sauce will be helpful. However, baking chicken wings at higher heat, even if they are coated with sauce, will help to give them that crispy skin.

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If people do not want to leave the skin on the chicken wings, for health or taste purposes, there are other options for cooking the chicken wings to ensure they are moist and delicious. Some people will cook them similarly, and will simply coat them with sauce as they are in a single layer on the baking sheet. Placing the oven at a slightly lower temperature, and basting the chicken wings regularly, will help to ensure that they cook thoroughly and stay moist. Keep in mind that it is very important that chicken is cooked thoroughly before consumption, so make sure there is no pink remaining on the inside of the chicken wings.

Another option for baking chicken wings is to bake them in the oven, covered, in a shallow dish. This method works great for boneless chicken wings as well. In this case, because the chicken wings will be covered by tin foil and steaming in the dish, it is not necessary to have them in a single layer, but it is important to cover them with sauce. This method of baking chicken wings ensures extremely moist and flavorful wings, and is also a good method for making larger batches of chicken wings, such as for a party.

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Rotergirl
Post 2

@Pippinwhite -- I was just thinking as I was reading the article, "Some people just have to do things the hard way." And baking chicken is so easy, I don't know why anyone would mess it up. It's not like roasting a 15-pound turkey. We're talking 3 to 5-ounce chicken wings, here. They nearly roast themselves, it's so easy.

Pippinwhite
Post 1

Baking chicken wings is pretty much like baking any other part of the chicken. If you want crispy skin, brush it with oil. If you don't want the skin, take it off and brush the wings with olive oil, season them and put them in a 350-degree F oven for about 20-25 minutes, or until the juices run clear, turning them halfway through the cooking time. I bake them like this on a cookie sheet. You can brush whatever sauce you like on them before you put them in the oven.

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